Watermelon Cake
Watermelon Cake
This cake appears in a number of old Western recipe books
1 cup granulated sugar
1/2 cup butter or margarine
1 cup milk
1 tsp vanilla extract
2 tsps baking powder
1/2 tsp salt
2 cups all-purpose flour
1 tsp lemon or orange bits
Red food coloring
1/2 cup raisins
Preheat oven to 350 deg F
Cream sugar & butter until well mixed
Add milk & mix well for at least 2 min at medium-high speed
In a separate bowl, blend baking powder, salt & flour
Add to sugar mixture, slowly mixing all the while
Fold in lemon or orange bits
Separate batter into two bowls & set one aside
In the second bowl add a few drops of red food coloring
Mix & add until a nice pink color appears
Fold in raisins to the pink-colored mixture
Grease & flour two 8-inch cake pans
Pour half the white batter around the outside edge of each of the cake pans
Pour the pink batter into the middle of each pan
Tap the pans lightly to ensure the colors merge
Bake for 40 min
Blue Corn Dumplings
Blue Corn Dumplings
2 cups blue cornmeal
2 tsps baking powder
1 tsp salt
1/4 cup lard or shortening
3/4 cup milk
Combine cornmeal, baking powder & salt
Cut in lard or shortening until mixture looks like meal
Add milk to form a soft, but still stiff, dough
Drop mixture by spoonsful into stew
Simmer, covered, for 15 min
Flour Tortillas
Flour Tortillas
6 cups all-purpose flour
1 tsp baking powder
2 tsps salt
1 heaping cup shortening or lard
2 cups warm water, or more
Sift flour & salt
Mix in bowl with lard or shortening & add water gradually
Knead well to make a smooth dough
Let it st& for 20 min in an oiled plastic bag
Make into small 2-inch balls & roll with a rolling pin on a floured board into a round disk
Cook on a hot, dry flat cast iron skillet, turning over once or until cooked on both sides to your liking
Makes about 2 1/2 dozen, approximately 9 inches in diameter